"The more pasisonate the cook, the better the flavors" -Charles M. Carroll

Thursday, February 28, 2013

Our New Building

If you've followed our blog at all, you'll know that Savory just moved into a new commercial building. It took about a year for us to move into our building, but we're here and we're loving it! We have a lot more storage space, bigger ovens, and we even have a tasting room.

This room is called the bakery, because most of our delicious desserts will be concocted in this room!
We've also utilized above head storage (not pictured). Our disposable wear and buffet decorations are stored on those shelves.
As you can see we're using all the shelves we can get! It's so nice to have a much bigger space, we're not running into each other as often. 
Our building also has a huge walk in freezer and refrigerator, dry storage room, china storage room, and a little office.

Then, there is the tasting room.
I'll do a full post on this room because it really is fantastic, but here are a few teaser photos. This room was designed by Jessie Crandall- She did a great job!

 The room has a modern "grill work" motif throughout the room. It's carried through the room on such pieces as the lamps, the credenza and the rug.

Then we have our front door. I'm a big fan of our striped awning.

Now, a question for you, faithful reader:
 what kind of decoration should we put outside our front door?

Leave your suggestions below and perhaps even a link to a picture of it.

Wednesday, February 27, 2013

All Boxed Up

Savory's catering services are extensive. Among others, we cater weddings, club dinners, birthday parties, quinceaƱeras, work parties, and conferences.

Our most recent event was for a Digigirlz conference at Microsoft in Lehi, UT. Digigirlz is a Microsoft YouthSpark program, which gives high school girls the opportunity to learn about careers in technology, connect with Microsoft employees, and participate in hands-on computer and technology workshops.

Each box lunch had a sandwich- chicken salad sandwich with a hint of sweet curry OR a turkey and ham sandwich with a southwestern Mayo- pretzels, southwestern pasta salad, a rocky road brownie, a mint, and a drink.


Our boxed lunches are a great fit for conferences, corporate lunch meetings, and many more occasions! Call us for menus and prices.

Tuesday, February 26, 2013

Benefits of a Passionate Chef

 One of the perks to hiring a trained and passionate Chef is the ability to customize your event. Other caterers make you choose between only a couple options and leave no room for creativity. We, on the other hand, love to create new dishes and help customize the event to fit your favorite foods. Chef Lou enjoys experimenting and coming up with new flavor combinations.

Last week, we had a bride that wanted to do a "breakfast fare" for her reception. What a fun change! Chef Lou and the crew had fun making the dishes and coming up with the presentation for each food item. Here are just a few pictures of the food we served.

 Eggs Benedict: poached egg and a warm ham slice over an herbed toast with a smooth and creamy Hollandaise sauce. The bride loved this entree!

 Savory's Signature Waffles: the waffles are fluffy, flavorful and the perfect amount of crispy! Topped with fresh strawberries and real whipped cream. Syrup is served on the side. This dish is a favorite for any age!

 You can't go wrong with a little Scrambled Eggs, Bacon, and Sausage. This classic dish has a professional touch: the eggs are seasoned with fresh herbs, the bacon is the perfect texture, and the sausage is cooked just right. This classic has never tasted so good!

Our dedicated readers may know that we at Savory Catering love to make mocktails. For this breakfast inspired fare we decided to pair it with a Virgin Mimosa. We blended ours with a little mango, orange and sprite. The fruity drink went well with the other foods we served.
 In addition to breakfast, we had some of our Focaccia Bread Sandwiches. This is a much better tasting- and looking- alternative to the sandwich plate available at your local deli. We make the bread fresh that day, layer it with a spicy aioli, hearty turkey slices, muenster cheese and a crisp lettuce leaf. 

Monte Cristos, a seemingly unusual combination of flavors to make one fabulous bite. We take our muenster cheese and ham sandwich, dip it in crusty Panko crumbs, fry it and serve it with our warm buttermilk syrup. The syrup really pairs well with the ham and the variety of textures makes for a wonderful bite. 

All of these items are available for your next buffet or brunch!

Monday, February 25, 2013

Follow your Passion

 Our founder, Lou Crandall, has always liked hosting parties and cooking for people. She has been cooking for big groups of people for 13 years. One of her first events were teacher dinners for the local junior high. She enjoyed giving the teachers a delicious home cooked meal before they headed off to parent-teacher conferences. Lou believes that good food will always make an event more fun and memorable.

  After doing small-time catering jobs for a while, Lou tossed around the idea of becoming a better cook. Previously, Lou had worked as a nurse for 25 years but decided it was time to follow her passion and become a classically trained chef. She enrolled in the culinary arts program at UVU and graduated shortly thereafter. Right after graduation she started Savory and now has been professionally catering for 3 years.

Lou believes that every dish should have a "depth of flavor". It should wow your taste buds and make you go back for seconds, or even thirds. Therefore no shortcuts are made in the preparation of the food. Savory hand makes 98% of the food, so you can be sure that quality is top notch and the flavor is sublime.

Savory caters all kinds of events: weddings, birthday parties, family reunions, corporate lunches, etc. Lou has catered small events like baby showers for 15 people and huge excursions for 700 people for 4 days at 3 meals a day. We love what we do!

Life is too short for ordinary food! Choose Savory to cater your event today.

Lou and her husband Greg at a cooking class in Italy.